This classic 7-layer dip is a party favorite that's quick to prepare, full of flavor, and perfect for serving at any gathering—just be sure to let it chill in the fridge for a few hours before digging in!
A Quick Overview
Who doesn’t love a classic 7-layer dip? It’s seriously one of my go-to party favorites because, let’s be real, everyone loves it. Plus, it’s super easy to throw together—just grab all the ingredients at the store and layer them up. It only takes about 10 minutes to prep!
I always recommend making it at least 5 hours ahead of time (even the day before if you can!). It really needs some chill time in the fridge for those flavors to come together and get extra delicious.
If you’ve got a glass 9x13 casserole dish, that’s the way to go so you can show off those gorgeous layers! This dip is perfect for potlucks, barbecues, holiday parties, or just about any occasion. Just grab some crunchy taco chips, and you’re good to go!
Recipe Ingredients
- 32 oz refried beans - two 16-oz cans
- 2 ½ Tbsp taco seasoning - You'll need 1 ½ Tbsp for refried beans layer and 1 Tbsp for sour cream layer.
- 2 cups sour cream
- 2 cups guacamole
- 21 oz chunky salsa - drained through fine mesh strainer
- 2 cups shredded cheddar cheese
- 4 Roma tomatoes - chopped, seeds removed, and drained
- ½ cup sliced black olives - drained
- ½ cup chopped green onion
- Tortilla chips - to serve
Equipment Needed
- 9x13 Casserole Dish - You can use any style of casserole dish but a clear class one allows you to see all the layers which is fun at parties!
Recipe Instructions
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: In a medium bowl, combine the two 16-oz cans of refried beans with 1½ Tbsp of taco seasoning. Mix until well combined, then use a spatula to spread the bean mixture evenly into the bottom of a 9x13 casserole dish.
STEP 2: Now spread 2 cups of guacamole evenly on top of the refried beans layer.
STEP 3: In a separate medium bowl, mix together 2 cups of sour cream with the remaining 1 Tbsp taco seasoning. Spread the sour cream over the guacamole layer.
STEP 4: Now drain a 21 oz jar of chunky salsa through a fine mesh strainer to remove as much liquid as possible. Once drained, spread the salsa evenly over the sour cream layer.
STEP 5: Sprinkle 2 cups of shredded cheddar cheese on top of the salsa layer, covering it evenly.
STEP 6: Top with 4 chopped Roma tomatoes (seeds removed and drained from excess liquid).
STEP 7: Now Sprinkle on ½ cup of sliced black olives, and ½ cup of chopped green onions. Cover the casserole dish tightly with plastic wrap and refrigerate for at least 1 hour to let the flavors meld. Serve with tortilla chips and enjoy!
Recipe Tips
- Drain Your Salsa Well: To avoid a soggy dip, make sure to drain your chunky salsa through a fine mesh strainer to get rid of excess liquid. The thicker the salsa, the better!
- You can use fresh homemade guacamole or just buy a container of it from the store, which is what I did. I prefer to just use store-bought ingredients for this recipe to help save time.
- Give the dip some time to chill for at least an hour. This helps all the layers set and meld together, making it easier to serve and bringing out the best flavors.
- Make Ahead: This dip actually tastes even better the next day as the flavors have time to meld. Just be sure to cover it tightly and store it in the fridge.
- If you're planning on serving the dip at a party, cover the top with plastic wrap while chilling to keep it from drying out.
How To Store Leftovers
- Refrigerate – Leftovers can be stored covered with plastic wrap in the fridge for up to 3 days.
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Ingredients
- 32 oz refried beans - two 16-oz cans
- 1 oz taco seasoning - 3 Tbsp divided
- 2 cups sour cream
- 2 cups guacamole
- 21 oz chunky salsa - drained through fine mesh strainer
- 2 cups shredded cheddar cheese
- 4 Roma tomatoes - chopped, seeds removed, and drained
- ½ cup sliced black olives - drained
- ½ cup chopped green onion
- Tortilla chips to serve
Instructions
- In a medium bowl, combine the two 16-oz cans of refried beans with 1½ Tbsp of taco seasoning. Mix until well combined, then use a spatula to spread the bean mixture evenly into the bottom of a 9×13 casserole dish.
- Now spread 2 cups of guacamole evenly on top of the refried beans layer.
- In a separate medium bowl, mix together 2 cups of sour cream with the remaining 1 Tbsp taco seasoning. Spread the sour cream over the guacamole layer.
- Now drain a 21 oz jar of chunky salsa through a fine mesh strainer to remove as much liquid as possible. Once drained, spread the salsa evenly over the sour cream layer.
- Sprinkle 2 cups of shredded cheddar cheese on top of the salsa layer, covering it evenly.
- Top with 4 chopped Roma tomatoes (seeds removed and drained from excess liquid).
- Now Sprinkle on ½ cup of sliced black olives, and ½ cup of chopped green onions. Cover the casserole dish tightly with plastic wrap and refrigerate for at least 1 hour to let the flavors meld. Serve with tortilla chips and enjoy!
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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